I'm sure that many of us have experienced time travel when visiting espresso bars. You order a drink and the barista pulls 2 clicks to dose, tamps using the plastic nose, taps on the side of the portafilter handle between tamps - techniques that have been discredited or fallen out of favor in recent years. Fundamental barista technique has changed pretty dramatically in the past decade, and many training programs haven't kept pace.
If you've been on the bar for a while, what changes have you made to your technique?
If you're a new barista, what do you see old-school baristas do that doesn't match the way you were taught?
What do you think have been major technique or equipment developments in the past 5+ years.
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